Thyme
A woody herb used fresh or dried. Recipes that just say 'thyme' without specifying usually work with either — dried is roughly three times more concentrated than fresh by volume.
Used for
- roast chicken
- soups
- braises
- marinate
In the kitchen
- strip leaves from stem
- add whole sprigs
- substitute dried for fresh at 1:3
Picking it at the store
- Fresh sprigs added early to a long-simmered dish behave like dried; save dried out of quick, high-heat dishes since it needs time to bloom
Related terms
Tastease's cooking wizard explains steps like this one in plain language, right when you need it — while you're actually cooking. Shop smarter, cook with confidence.
Try Tastease free →